perature. If so utilized, such organs and tissues shall be handled and prepared in rooms or places separate and apart from those in which edible products are handled, prepared, or stored.

SEC. 22. Hogs which have entered the scalding vat alive or which have been suffocated in any way shall be condemned.

SEC. 23. When it is necessary for humane reasons to slaughter an injured animal at night or on Sunday or a holiday when the inspector can not be obtained, the carcass and all parts shall be kept for inspection, with the head and all viscera except the stomach, bladder, and intestines held by the natural attachments. If all parts are not so kept for inspection, the carcass shall be condemned. If on inspection of a carcass slaughtered in the absence of an inspector any lesion or condition is found indicating that the animal was sick or diseased, the carcass shall be condemned.

ART. 8. CARCASSES OF ANIMALS SLAUGHTERED WITHOUT ANTE-MORTEM INSPECTION.

SECTION 1. No carcass shall be sold or offered for sale within the corporate limits of the city of Omaha unless same has undergone ante-mortem and postmortem inspection either by Federal or city inspectors, except that the antemortem inspection may be dispensed with in case of "country veal" calves slaughtered for the convenience of transport to the city where the point of origin is too remote to permit of ante-mortem inspection by Omaha inspectors, but it shall be unlawful for any person, firm, or corporation to sell, offer for sale, or keep for sale a calf or veal that has not had a post-mortem inspection and stamped, branded, or tagged by an inspector of the United States Department of Agriculture or by an inspector authorized by the city of Omaha to make such inspections.

SEC. 2. No such post-mortem inspection shall be made and no carcass shall be passed by such inspector unless the carcass is presented for inpection with the head, heart, lung, liver, and kidneys held by their natural attachments.

SEC. 3. In no case shall a carcass be approved by the inspectors of the city of Omaha unless the same has been shipped in a cleanly manner and until the skin surface is thoroughly clean.

SEC. 4. Such post-mortem inspection and approval shall be refused unless said person, firm, or corporation is properly equipped with refrigeration and other facilities to properly care for meats.

SEC. 5. Any person, firm, or corporation having in his possession a so-called country veal, desiring to sell same under the above provisions, shall call upon a city meat inspector for inspection and shall give him a reasonable time to inspect same.

ART. 9. TANKS, TANKING, AND DENATURING,

SECTION 1. Tanks and tank rooms shall be kept clean and shall be equipped with up-to-date facilities for controlling odors.

SEC. 2. Condemned meat and products at establishments having facilities for tanking shall be disposed of by tanking as follows: The lower opening of the tank shall first be securely sealed by an inspector; then the condemned ment and products and a sufficient quantity of coloring matter or other substance to be designated by the inspector in charge shall be placed in the tank in his presence, after which the upper opening shall also be securely sealed by sch inspector, who shall then see that a sufficient force of steam (not less than 40 pounds) is turned into the tank and maintained a sufficient time effectually to destroy the contents for food purposes,

SEC. 3. The seals of tanks shall be broken only by an inspector after the product has been rendered as provided in section 2. The drawing off of the contents of such tanks shall be supervised by an inspector. Samples shall be taken by inspectors as often as required to determine whether the fat or grease Is effectively denatured.

SEC. 4. Rendered fats and greases condemned on reinspection shall be destroyed for food purposes by denaturing with coloring matter or other designated substance.

SEC. 5. Any meat or product condemned at an establishment which has no facilities for tanking shall, under the supervision of an inspector, be denatured with crude carbolic acid or other prescribed agent, or destroyed by incineration. SEC. 6. Any meat or product condemned by establishments not having tanks shall be placed in a tight metal container equipped for secure sealing. Containers in which condemned products have been placed shall be sealed by the inspector and the container and contents conveyed to an establishment having tanking facilities, and the condemned products shall be tanked under the supervision of the city or a United States Government inspector, as prescribed in section 2 of this article.

SEC. 7. The slaughtering and dressing of all animals shall be completed and all offal, refuse, horns, etc., shall at the close of the day be placed in a preservative solution sufficient to prevent decomposition, or taken directly to the tank or to an approved inedible room or be placed in receptacles to be approved by the inspector in charge, and such offal, refuse, horns, etc., shall be removed daily, and the said receptacles and equipment for handling these products shall be cleansed and disinfected from time to time as the inspector may direct, and the floors, walls, racks, tools, and all equipment used in connection with the killing of such animals and the handling of meat in the slaughtering rooms shall be flushed, washed, and thoroughly cleansed to the satisfaction of the Inspector.

ART. 10. MARKING, BRANDING, AND IDENTIFICATION OF MEATS.

SECTION 1. (1) Each carcass which has been inspected and passed in an establishment shall be marked or branded on each primal part or cut, at the time of inspection with an indelible ink brand applied to the surface tissues, bearing the words “Omaha Inspected,” and in addition the number assigned to the establishment. Portions which can not be individually marked shall be placed in a satisfactory shipping container and the container appropriately marked.

(2) No person shall remove or cause to be removed from an establishment any meats which this ordinance requires to be branded unless the same are clearly and legibly branded.

SEC. 2. Shipping containers and cloth coverings of meats shall be marked to show the contents of the package.

ART. 11. REINSPECTION, PREPARATION OF MEATS, PRODUCTS, AND MARKET INSPECTION. SECTION 1. Inspectors employed by the city of Omaha are authorized to reinspect meats wherever they are kept for sale within the city and though once having been passed as wholesome, sound, and fit for food they shall condemn same if found on subsequent inspection to have become unsound, unwholesome, or otherwise unfit for food.

SEC. 2. All meat and products, whether fresh or cured, even though previously inspected and passed, shall be reinspected by inspectors as often as may be

necessary, in order to ascertain whether the same are sound, healthful, whole some, and fit for human food at the time the same leave establishments. If upon such reinspection any article is found to have become unsound, unhealthful, unwholesome, or in any way unfit for human food the brand, mark, stamp. or label thereon shall be removed or defaced and the article condemned.

SEC. 3. (1) All processes used in curing, pickling, rendering, canning, or otherwise preparing any meat or product in establishments shall be supervised by inspectors. No fixtures or appliances, such as tables, trucks, trays, tanks, vats, machines, implements, cans, or containers of any kind, shall be used unless they are of such materials and construction as will not contaminate the meat and products and are clean and sanitary. All steps in the processes of manufacture shall be conducted carefully and with strict cleanliness in rooms or compartments separate from those used for inedible products.

(2) All substances and ingredients used in the manufacture or preparation of any meat or product shall be clean, sound, healthful, wholesome, and otherwise fit for human food.

SEC. 4. (1) No meats or product shall contain any substance which impairs its wholesomeness, nor contain, except as permitted in paragraphs 2 and 3 of this section, any dye, preservative, or added chemical.

(2) There may be added to meat and products common salt, sugar, wood smoke, cider vinegar, wine vinegar, salt vinegar, sugar vinegar, glucose vinegar, spirit vinegar, pure spices, saltpeter, and nitrate of soda. Benzoate of soda may be added to meat and products only when declared on the label.

(3) Only harmless coloring matters may be used, and these only with the approval of and in such manner as may be designated by the health department. Dyes may be used in or upon the products only in the manner and under the conditions following:

(a) The dyes may be mixed with prepared fats, such as lard and lard compounds.

(b) The dyes may be used for coloring sausage casings or other casings, by dipping or application, provided the character of the casing is such that the dye does not penetrate into the meat-food product contained in the casing. If cloth casings are used, they shall be coated with uncolored paraffin before the application of the color.

(c) When artificial coloring matter is used the products shall be marked or labeled to indicate same.

(4) Sausage shall not contain cereal in excess of 2 per cent unless labeled to show the amount as approved by the inspector in charge.

(5) Water or ice shall not be added to sausage except for the purpose of facilitating grinding, chopping, and mixing, in which case the added water or ice shall not exceed 3 per cent, except that sausages of the class which are smoked or cooked, such as Frankfurt style, Vienna style, and Bologna style. may contain added water in excess of 3 per cent, but not in excess of an amount necessary to make the product palatable.

(6) No " added water.

compound," lard substitute, lard, or lard compound shall contain

(7) The use of substances necessary for the proper preparation, clarification, or refining of meat and products may be permitted, provided they do not impair the quality of the meat or product and are eliminated during the further process of manufacture; as, for example, the use of bicarbonate of soda and fuller's earth in the preparation of fats and the use of sal soda or lime in the cleansing of tripe.

SEC. 5. Intestines shall not be used as ingredients of meat-food products.

SEC. 6. (1) Cattle paunches and hog stomachs for use in the preparation of meat-food products shall be thoroughly cleaned on all surfaces and parts immediately after being emptied of their contents.

(2) Tonsils shall be removed and shall not be used as ingredients of food products.

SEC. 7. No blood which comes in contact with the surface of the body of an animal or is otherwise contaminated shall be collected for food purposes. Only blood from animals the carcasses of which are inspected and passed may be used for meat-food products. The defibrination of blood intended for food purposes shall not be performed with the hands.

SEC. 8. Samples of meat and products, water, dyes, chemicals, preservations [preservatives?], spices, or other articles in any establishment shall be taken, without cost to the department, for examination as often as may be deemed necessary by the health department.

SEC. 9. Whenever the meat inspector or any authorized inspector of the health department of city of Omaha shall find in any butcher shop, wagon, or other place within the corporate limits of said city any meat offered, kept, or exposed for sale for human food which has not been examined or inspected and stamped or tagged as hereinbefore provided such inspector shall have the right and it shall become his duty to immediately confiscate, condemn, and destroy any such meat by him so found.

ART. 12. REPORTS.

SECTION 1. The inspector in charge shall make such reports and keep such records as shall be required by the health commissioner or superintendent of police.

SEC. 2. Assistant inspectors shall make daily reports of the amounts of articles handled or prepared in the subdivisions of the establishments to which they are assigned.

SEC. 3. Each establishment shall furnish to inspectors accurate information as to all matters needed by them for making their reports pursuant to sections 1 and 2 of this article.

SEC. 4. Reports on sanitation shall be made by the assistant inspectors assigned to the various establishments to the inspector in charge, and the inspector in charge to the health department.

ART. 13. APPEALS.

SECTION 1. When the action of the assistant inspector is questioned appeal may be made to the inspector in charge, and from his decision appeal may be made to the health commissioner or police commissioner whose decision shall be final.

SEC. 2. Any question arising regarding a proposition not covered by this ordinance shall be decided according to the United States meat inspection regulation in force.

ART. 14. PENALTIES.

Any person, firm, or corporation violating any of the provisions of this ordinance shall be deemed guilty of a misdemeanor and upon conviction thereof shall be fined in any sum not less than $25 or more than $100 for each and every violation thereof, and shall be confined in jail until said fine and costs are paid.

ART. 15. REPEALING CLAUSE.

Ordinance No. 7025 and all other ordinances and parts of ordinances in conflict herewith are hereby repealed.

UTICA, N. Y.

Meat and Meat-Food Products-Inspection-Sanitary Regulation of Slaughterhouses. (Ord. May 31, 1917.)

That the following regulations shall govern the inspection of all meat and meat products brought into the city of Utica or slaughtered or prepared therein to be sold, offered, or exposed for sale for human consumption.

SECTION 1. The health officer shall cause to be made by the city veterinarian and such assistants or inspectors as may be appointed for the purpose who shall perform their duties under the direction and control of said health officer, an examination on the hoof of all cattle, sheep, swine, or goats intended to be slaughtered within the city of Utica. Said veterinarian or assistant shall mark or tag as inspected and condemned all such animals found to be unsound, unhealthful, or otherwise unfit for human food and shall cause to be destroyed for food purposes and personally superintend the destruction of all such animals found to be unsound, unhealthful, or otherwise unfit for human food, and said veterinarian or assistant shall mark or tag in such a manner as will permit of no deception or substitution as inspected and suspected all such animals which show what appear to be symptoms or evidences of a disease or condition rendering the same unfit for human food. If the veterinarian or his assistant is in doubt as to the existence of such disease or condition, he shall cause such animals to be removed to the slaughterhouse, to be designated for such purpose by the health officer and such animal shall be slaughtered separately from all other cattle, sheep, swine, or goats, and when so slaughtered the carcass thereof shall be subject to a careful post-mortem examination as herein provided; and the decision of the city veterinarian as to the disposition of said carcass shall be final.

SEC. 2. No person shall slaughter within the city of Utica any cattle, sheep, swine, or goats for human consumption until the same have been inspected on the hoof by the city veterinarian or his assistant.

SEC. 3. The health officer shall cause to be made by the city veterinarian or his assistant a post-mortem examination of all cattle, sheep, swine, or goats slaughtered within the city of Utica, N. Y., for human consumption; and the carcasses of all animals found to be sound, healthful, and fit for human food shall be marked or tagged and tag shall show on its face the date of the inspection of said carcasses. The city veterinarian or his assistant shall also mark or tag as inspected and condemned all carcasses and parts of carcasses of animals found to be unsound, unhealthful, or otherwise unfit for human food, and shall cause to be destroyed for food purposes and personally superintend the destruction of all carcasses found to be unsound, unhealthful, or otherwise unfit for human food.

SEC. 4. After the first inspection the city veterinarian or his assistant shall when deemed necessary, reinspect said carcasses or parts of carcasses, or the food products thereof, to determine whether since the first inspection the same has become unsound, unwholesome, or in any way unfit for human food; and if any carcass or part or parts thereof, or any food products made therefroma, shall upon examination and inspection subsequent to the said first examination and inspection be found to have become unsound, unwholesome, or otherwise unfit [for] food, the said veterinarian or his assistant shall cause the same to be destroyed for food purposes and personally superintend the destruction of the same notwithstanding said first inspection or examination.

Sec. 5. The health officer shall cause to be made by said city veterinarian c☛ his assistant an inspection and examination of all meat food product, prepared